Grilled Skirt Steak and Vegetables w/Refried Black Beans

1-pound skirt steak, cut into 4 portions
1 red pepper, cut into 4 portions
1 large zucchini, cut into halves lengthwise
1 bunch green onions
3 tablespoons olive oil
2 tablespoons ground ancho chili powder, or chili powder
salt to taste

Refried black beans

2 tablespoons olive oil
1 11oz can black beans, drained and rinsed
2 tablespoons water or beer
¼ cup tomatillo salsa
½ cup queso añejo, or sharp cheddar, grated

¼ cup tomatillo salsa to serve with steak

Preheat grill to a medium high heat. Toss steak, vegetables, oil and spices together. Grill zucchini, pepper, and green onion before the steak, cooking them approximately 6 minutes. Put the vegetables into a bowl and cover with plastic wrap, the vegetables will finish cooking inside the bowl and keep warm. Put the steak on the grill and cook approximately 3 to 4 minutes per side.

While the vegetables are cooking preheat a saucepan over medium heat, add oil and then beans, sauté for 2 minutes. Add water and tomatillo salsa continue to warm the beans for another five minutes. Smash the beans with a potato masher, and stir in the cheese, you may need to add a little water if the beans are too thick for your taste.

Serve a spoonful of beans with steak, pepper, and green onions, zucchini and finish it with some tomatillo salsa.